Quick Cucumber Pickle

Cucumber pickle.jpg

We know fermented foods are good for us. But at home, I am also looking for something delicious to compliment a dish. This one adds texture, flavor and some kick-arse spice to the plate. It is refreshing, cooling and full of heat at the same time. It’s even good on it’s own- I often sneak a few pieces as I’m preparing the rest of the meal. Enjoy with any Japanese or Asian inspired dishes.


• 2 medium cucumbers of your choice 

• 4-5 tablespoons of white caramelized balsamic vinegar

• 2 tablespoons of gochugaru (large hot pepper available from asian grocers) 

• 1/2 teaspoon salt


Roughly slice cucumbers with the skin on into large diagonal chunks. Throw them into a large bowl with all the other ingredients and stir well to and coat. 

Set them aside with a small plate covering the bowl for 10 minutes before serving. You can leave them longer if you wish. To store leftovers, just pop the cucumber into an airtight container for up to 1 week.